In biodynamics, the rules applied to organic wines are a prerequisite. This not officially recognized practice is, however, certified by two organizations, Demeter and Biodyvin, which are responsible for controlling and guaranteeing the cultural and oenological practices. Among other practices, in biodynamic agriculture, the rhythm of work takes into account the planetary cycles, fertilizers and natural therapeutic treatments are applied in homeopathic doses and mechanical work is replaced by human or animal labor. The philosophy of biodynamic agriculture tends to rehabilitate, energize and intensify organic life in the environment where the vine lives.

It should be noted that the notion of natural wine is not based on any official legislation. The consumer must trust the good faith of the winemaker. The grapes must come from organic farming, and the harvest must be done by hand. The elaboration of the wine is carried out with the minimum of human intervention and practically no input (are proscribed: chaptalization, exogenous yeasts, acidity corrections, etc.). The use of sulfites is reduced to a strict minimum (maximum 30 mg/l for reds and 40 mg/l for whites) and the most fundamentalist winemakers banish it completely. In principle, the wines are neither fined nor filtered.

Organic wine has only existed since 2012. Before that date, only grapes could claim to be produced according to specifications that met organic criteria. Defined by a European regulation, it prohibits the use of pesticides, fertilizers, or fungicides based on synthetic molecules. The grape transformation process was not concerned by the regulation. Since then, the legislator has prescribed a regulation that frames the development of organic wines. It provides for a limitation in sulfite of 100 mg/liter for red wines (150 g for conventional wines) and 150 mg/liter for white and rosé wines (200 g for conventional wines). This regulation, considered too lax, has led some winemakers to embark on the path of natural wines.